Turkey Help Needed Please

[Brian Briggs]

I want to smoke a Turkey tomorrow. I have a 12lb turkey in the fridge and plan to brine today.

1) What is a good brine recipe for turkey?
2) What temp to smoke at and how long should I plan for?
3) Other than brining, rubbing, putting in a roasting pan, is there anything else I should be doing to it?

[Smoke and Mirrors]

I just did my first Turkey last week following advice from this forum and it turned out AMAZING.

1) I used Smoking Okies Holiday Brine, absolutely amazing. ( I brined a 15 #er for 36hours.) Check out my thread on page 4 "Turkey help please... for the link and the advice from the gurus"

Cooked at 260 degrees for 7 hours until the breast wast 168degrees and the thigh was 179degrees with a light smoke of apple chips in my vertical gas smoker (about 25 minutes a pound giver take). I buttered my turkey then covered in butter drenched cheesecloth for the first 6 hours then removed cheesecloth for the remainder, the skin was very crispy.

Wish I knew how to post the pic's of my bird as it turned out perfect IMHO. There was sooo much moisture in the bird it looked just like one of those butterball commercials where they cut into it and the moisture and juices were running out of it.

P.S -Be very careful once your family tries this recipe, you will forever be in charge of all the turkey cooking for the holiday seasons.

Best of luck
TY

[Hell Fire Grill]

Take a look at Smokin Okie's Brining 101.

http://www.cookshack.com/brining-101

And Alien's Hurricane Turkey.

http://www.thesmokering.com/forum/viewtopic.php?t=1701


You dont necessarily need to do all the work of brining then injecting and yada yada yada but between the two you have a solid benchmark for a succesful turkey cook.